Cook (37.5 Hour)

All State employees shall follow the guidelines as listed in Executive Orders  13F (3a) and 13G (3a) .

The immediate vacancy is listed above, however, applications to this recruitment may be used for future vacancies in this job class.

Although applicants will receive correspondence via email, as a backup they are also encouraged to sign on to their Personal Status Board on a daily basis to monitor their status, view all emailed notices and complete tasks required in the recruitment process. 

Note:  At any point during the recruitment process, applicants may be required to submit additional documentation which support their qualification(s) for this position.  These documents may include:  a cover letter, resume, transcripts, diplomas, performance reviews, attendance records, supervisory references, licensure, etc., at the discretion of the hiring agency.  Applicants must meet the minimum qualifications as indicated to apply for this position. 

This posting may require completion of additional referral questions (RQs). You can access these RQs via an email that will be sent to you after the posting's closing date or by visiting your JobAps Personal Status Board  (Certification Questionnaires section). Your responses to these RQs must be submitted by the question's expiration date. Please regularly check your email and JobAps Personal Status Board for notifications. Please check your SPAM and/or Junk folders on a daily basis in the event an email provider places auto-notification emails in a user's spam. 

Should you have questions pertaining to this recruitment, please contact Elizabeth.Weston@ct.gov. 

The minimum experience and training requirements must be met by the close date on the job opening, unless otherwise specified.

In order to comply with Public Act 21-69, the State of Connecticut is no longer asking for resumes during the initial application process.  

This class is accountable for independently performing a full range of tasks involved in preparing and cooking food.

Prepares and cooks a wide variety of foods including special diets; operates various types of cooking equipment such as stoves, ovens, steam cookers, mixing machines, choppers, etc.; cleans kitchen areas and equipment; rotates stock on a regular basis; assists with the ordering of food and supplies; inspects food received; may serve food or assist in serving; may prepare production records; performs related duties as required.

Knowledge of and ability to apply cooking principles and techniques on a quantity basis; knowledge of liquid and dry weights and measures; some knowledge of health and safety requirements in food service; some interpersonal skills; some oral and written communication skills; some ability to utilize computer software; some ability in menu preparation and record keeping; some mathematical ability.

Two (2) years of experience in the preparation of food on a quantity basis.

Successful completion of a cook training course under the auspices of State or Federal Apprentice Training Bureaus may be substituted for one (1) year of the General Experience.

• Experience in preparation and serving of complete daily meals in an institutional or hospital setting.
• Experience using industrial food service equipment.
• Experience following food safety and sanitation guidelines and procedures.

1. Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
   
2. Incumbents must be free from communicable diseases
   
3. A physical examination may be required.

Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from individuals.